Sopa Seca de Fideo con Pollo (Vermicelli with Chicken and Chipotle)

Category: 
Main Courses

Courtesy of Chef Miguel Ravago, founder of Fonda San Miguel

This pasta can also be made without chicken, and it’s great when served with a green salad and a good glass of sauvignon blanc or an oaky Spanish red wine.

Super easy

Sopa Seca de Fideo con Pollo (Vermicelli with Chicken and Chipotle)

Ingredients

For 4 Person(s)

Cream

  • For the soup:
  • 3 tablespoons olive oil
  • 1 medium white onion, chopped finely
  • 2 garlic cloves, minced
  • 8 ounces fideos (vermicelli)
  • 4 ripe tomatoes, coarsely chopped (or 1 c. canned tomato pieces with juices)
  • 1 canned chipotle pepper in adobo, chopped
  • 2 cups chicken stock or canned chicken broth
  • 1 chicken breast, panfried or grilled, sliced thinly across the grain and then cut into bite-size pieces
  • Sea salt, to taste, if needed
  • For the garnish:
  • 1 small container crème fraîche (better and fluffier than sour cream)
  • 1/4 cups chopped cilantro
  • 1 avocado, cut into small chunks
  • 8 ounces feta cheese, crumbled by hand
  • 1 ripe tomato, chopped

Sopa Seca de Fideo con Pollo (Vermicelli with Chicken and Chipotle) Directions

  1. In a medium-size casserole dish, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until softened.
  2. Add the noodles (if using the coil fideo, break the noodles a couple of times with your hands before adding). Stir constantly with a wooden spoon until the pasta is coated with oil and begins to brown evenly without burning.
  3. Stir in the tomatoes and chipotle. Let the tomatoes cook a few minutes before adding the broth and chicken. Season with salt. Bring to a boil, stir once then lower the heat and simmer, uncovered, until the noodles are finished—about 10 minutes.
  4. Transfer everything to a serving dish and add the garnishes in the order listed.

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